Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. 

These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines – such as Pedro Ximenez, Tokai, Passito, and Vin Santo – were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process – grape dehydration – changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure.

After a history of grape dehydration, the book is then divided into two sections; scientific and technical. 

The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape.  The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai.

The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. 

This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists

Content:
Chapter 1 Sweet Wines: The Essence of European Civilization (pages 3–25): Attilio Scienza
Chapter 2 Management of the Vineyard (pages 27–49): Osvaldo Failla, Laura Rustioni and Giancarlo Scalabrelli
Chapter 3 Technology and Management of Postharvest Dehydration (pages 51–75): Fabio Mencarelli and Andrea Bellincontro
Chapter 4 Biochemistry and Physiology of Dehydrating Berries (pages 77–90): Pietro Tonutti and Claudio Bonghi
Chapter 5 Changes in Volatile Compounds (pages 91–103): Claudio D'Onofrio
Chapter 6 Changes in Phenolic Compounds (pages 105–118): Danilo Corradini and Isabella Nicoletti
Chapter 7 Changes in Physical and Mechanical Properties of Dehydrating Berries (pages 119–129): Luca Rolle and Vincenzo Gerbi
Chapter 8 Management of Vinification and Stabilization to Preserve the Aroma Characteristic of Dehydrated Grape (pages 131–144): Luigi Moio and Paola Piombino
Chapter 9 Methods of Vinification to Preserve the Colour in Red Grape Passiti Wines. Aleatico: A Case Study (pages 145–151): Riccardo Cotarella
Chapter 10 Role of Yeasts in Sweet Wines (pages 153–157): Juan C. Garcia?Mauricio and Teresa Garcia?Martinez
Chapter 11 Botrytis Infection: Grey Mould and Noble Rot (pages 159–169): Andrea Vannini and Gabriele Chilosi
Chapter 12 Vinification and Aroma Characteristic of Botrytized Grape (pages 171–186): Pierre Louis Teissedre and Bernard Doneche
Chapter 13 Amarone (pages 187–203): Daniele Accordini
Chapter 14 Moscato Passito (pages 205–213): Daniele Eberle
Chapter 15 Italian Passito Wines (pages 215–250): Attilio Scienza
Chapter 16 Pedro Ximenez and Malaga (pages 251–267): Juan J. Moreno?Vigara and Juan C. Garcia?Mauricio
Chapter 17 Tokaj (pages 269–276): Zoltan Kerenyi
Chapter 18 Vin de Paille (pages 277–284): Pierre Louis Teissedre, Bernard Doneche and Kleopatra Chira
Chapter 19 Botrytized Wines: Sauternes, German Wines (pages 285–299): Pierre Louis Teissedre and Bernard Doneche
Chapter 20 Ice Wine (pages 301–304): Nikolin Musabelliu
Chapter 21 Port (pages 305–317): Tim Hogg
Chapter 22 Marsala (pages 319–325): Andrea Zanfi and Silvia Mencarelli
Chapter 23 Notes on Other Sweet Wines (pages 327–329): Fabio Mencarelli
Chapter 24 Sweet Wine Market (pages 331–336): Renzo Cotarella
Chapter 25 A Strategic Framework for Marketing Sweet, Reinforced and Fortified Wines (pages 337–350): Alberto Mattiacci and Costanza Nosi